Combine all ingredients for the marinade in a bowl and whisk it together.
Place pork tenderloins in a large zip-lock back and pour marinade over it.
Get all the air out, seal it tight, and place in a wide bowl or large plate. Let pork marinate in the refrigerator for as little as an hour or as long as 8 hours.
Grilling pork:
Start the coals and build a two-zone fire when coals are ready. (Or set your gas grill to medium (425°-450°).) Close the lid and let the grill preheat for about 10 minutes. Make sure the grill grate is clean and seasoned.
Place pork tenderloin over direct fire and grill for 3-4 minutes on each side, turning it a quarter of the way at a time. Total cook time will be about 12-18 minutes, depending on size of the tenderloins. Internal temperature is the most accurate way to measure if your meat is ready. Cook pork tenderloin until internal temperature reaches 140°-145°.
Take tenderloin off the grill and let it rest for about 5 minutes before cutting.
Cooking marinade into sauce:
If you want to use marinade as sauce, transfer it into the sauce pot and heat to a low boil. Lower the temperature to medium-low and let it simmer for about 10 minutes. Don’t forget to stir once in a while so the bottom doesn’t get scorched.